Description
A warm, comforting Spiced Butternut Squash and Sweet Potato Soup featuring roasted vegetables and aromatic spices, blended to creamy perfection and optionally enriched with coconut milk for a velvety texture. Perfect for cooler days or when you crave a cozy, flavorful bowl.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust for heat)
- Salt and pepper to taste
- Optional: Red pepper flakes, extra cayenne for extra heat
Liquids and Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
Garnish
- Fresh cilantro for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until they become softened and fragrant, building the flavor base for the soup.
- Add Spices: Stir in the ground cumin, ground cinnamon, and cayenne pepper, cooking for a minute to toast the spices and release their aromatic flavors, creating a warm, spiced profile.
- Combine and Simmer: Add the roasted butternut squash and sweet potatoes to the pot along with 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For a richer texture, stir in 1 cup of coconut milk, which adds subtle sweetness and creaminess.
- Season and Serve: Taste the soup and adjust seasoning with salt, pepper, and additional cayenne or red pepper flakes if you prefer more heat. Garnish with fresh cilantro and serve hot for a comforting meal.
Notes
- For a vegan version, ensure vegetable broth is vegan-friendly and use coconut milk or omit dairy entirely.
- Adjust the cayenne pepper and red pepper flakes to control the spiciness to your preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup flavor.
- If you don’t have an immersion blender, you can transfer soup in batches to a blender, but be careful with hot liquids.
